August 3, 2008

No, I'm kidding. Don't do it--those are cruel. So I've heard. I haven't ever been involved in one myself. Really. Would I lie to you?

(a totally inadvertent but perfect heart!)

Yes, while toilet swirlies are evil and mean-spirited, these swirlies--made from cream cheese added to rich, chocolate brownies--are beautiful and delicious. Nothing wrong with that, no sireebobber.

The chocolate I used for these bad boys was bar number two from my Amano stash. (If you'll recall, bar number one was used for some really sensational mint chocolate brownies.) This Amano bar was the Madagascar, described as having "strong fruity flavors including hints of citrus and berry." Surprisingly, my numb palate could actually pick up on those fruity undertones--this was some seriously delicious chocolate.

Also seriously delicious? The finished product. I love how the bites with more cream cheese than chocolate are tangy and smooth, while the bites with more brownie than swirl are sweet and decadent. It's a lovely combination. Lovely, I say.

Cream Cheese Swirlies(adapted from a recipe originally found in Cook’s Illustrated--gasp!--but perfected by smitten kitchen and tweaked by me)

Heat oven to 325 degrees. Grease a 9x13" baking dish.For the swirl, beat the cream cheese and butter in a bowl until light and fluffy. Gradually add the sugar and beat until well blended. Beat in the egg and then mix in the flour. Set aside.In a separate bowl, whisk to combine the flour, salt, and baking powder and set aside.Melt the chocolate and butter in the microwave and when completely smooth, gradually whisk in sugar. Add the eggs one at a time, whisking after each addition until thoroughly combined. Stir in the vanilla. Add flour mixture in two additions, mixing until the batter is completely smooth. Stir in the nuts.Transfer half of the batter to prepared pan and spread it into an even layer. Pour the cream cheese mixture over it, smoothing as you go, and then add the second half of the brownie batter on top. Swirl the batters together decoratively with the tip of a knife. Bake until a toothpick inserted into the center comes out with few moist crumbs attached, 35 to 45 minutes. Cool on a wire rack to room temperature if, in fact, it is humanly possible. (I have my doubts.)

I've never seen a brownie like this and I immediately started salivating at the thought. My wife keeps asking me to make brownies--I'll have to give these a try, albeit with a less exciting chocolate ;-)

Oh geez, these looks so good! I'm off sugar these days, and Grace, you're killin' me! ;)I clicked through to read the whole "interpreting" the recipe business! Who knew? Interesting bit of craziness, I guess something to keep in mind. I'm just going to go back and drool over the swirlies some more.

You had me hooked till you said CI, but then got me back when you said your tweaked the recipe. God bless you making it right Grace. I still have a bar of my Amano stash saved. Great choice for using it. They look good.

That's funny because I'd never heard of a swirly before two days ago! My boyfriend couldn't believe it, even though I tried to tell him that girls don't do those mean things to each other...they'd rather steal your boyfriend and talk about you behind your back! Much more civilized!